Hummus

Hummus

photo credit: chandlervid85

In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. The traditional bread to serve would be pita. Total time does not include the overnight soak time for the chickpeas.

Instructions

Drain the soaked chickpeas then cover them with water in a medium saucepan and simmer until soft which should take about 1 1/2 hours. Once cooked, drain the chickpeas and reserve about 1/2 - 3/4 cup of cooking water. Reserve about 2 tablespoons of cooked chickpeas for garnish.

Place the chickpeas in a food processor and process for three minutes. Stop the processor then add the tahini. Process again for 1 minute. Scrap down the sides of the processor bowl. Add the garlic, tahini, lemon juice add about 1/2 cup of the reserved water. The mixture should be medium thick, definitely not runny. If it's too thick add a little more of the reserved cooking water.

Season the hummus with salt and a little pepper then place in a serving bowl. Drizzle with olive oil and top with a little paprika and cumin if you like. Garnish with the reserved cooked chickpeas and the chopped parsley.

Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.